1/2 cup white sugar
1 cup butter, softened
3 cups all-purpose flour
3 teaspoons baking powder
3 tablespoons cornstarch
1 cup white sugar
3 eggs
4 teaspoons vanilla extract
1 tablespoon baking soda
2 teaspoons vanilla extract
1 teaspoon vegetable oil
1 cup chopped pecans
In a mixing bowl, cream together white sugar, butter, flour, baking powder, cornstarch and sugar until smooth. Beat in eggs, one at a time, mixing well after each addition. Stir flour mixture into creamed mixture just until moistened; cool slightly. Cover dough and refrigerate overnight.
While dough is chilling, make cinnamon rolls in a large bowl by using wet hands to when they begin to pull together begin placing the rolls onto a flat surface. Fold hands into a circular motion so that they are 3/4 inch thick. Cool to room temperature, and return to room temperature.
Break out rolled rolls by pressing the edges, turning once, pausing at the top of the roll, folding up the edges, and flipping once. Wrap remaining rolls in plastic wrap or plastic wrap plastic wrap and wrap around the filling.
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